Frech Pea Soup
Serves 4 - 6
- 2 tbsp butter
- 1 large onion, coarsely chopped
- 6 cups (375 g) coarsely chopped lettuce leaves
- 1 tbsp all-purpose flour
- 3 cups (1.4 kg) fresh peas, shelled
- 5 cups (1.25 liters) chicken or vegetable stock
- 1/2 tsp sugar
- 2 large mint sprigs
- salt and black pepper
- shredded fresh mint to garnish
STEPS :
- Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally,
for a few minutes until the onions are soft but not browned.
- Add the lettuce to the pan and cook, stirring constantly, for 2 minutes. Add the
flour and stir for 1-2 minutes longer, then add the peas, stock, sugar, and sprigs
of mint. Bring to a boil, cover, and simmer, stirring occasionally, for 20 minutes
or until the peas are soft.
- Remove the mint sprigs and discard. Puree the soup in a food processor or blender
until smooth.
- Return the soup to the rinsed-out pan, reheat, and add salt and pepper to taste.
Serve hot, garnished with shredded fresh mint.
* * * Cook's know-how * * *
When fresh peas are out of season, substitute frozen peas. Because the pods make
up about half the weight of unshelled peas, you will need 1 1/2 lb (750 g) frozen
peas.
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